What flour for Panettone? (2024)

FAQs

What flour for Panettone? ›

This recipe works best with high gluten flour or normal bread flour modified with added vital wheat gluten. It is available on some stores and online too. But, I used King Arthur bread flour (12.7% gluten) and added some Fairhavan Mill 00 pizza flour. 00 Pizza flour has a very fine granule and high gluten percentage.

Italian mills will usually sell flour based on what its purpose is for. For long fermented doughs such as panettone the flour will be '00' but with a stronger gluten content than the '00' flour they'll sell for pizza or pasta making. An all-purpose flour can also be '00'.

Type 0 Flour

Type 0 is the ultimate “medium-strength” flour, with W-value consistently between 180-240. It's fit for most baked goods, from cakes to most types of bread, though the results can be mixed in the hands of an untrained baker.

If you've made my favorite white bread recipe, you may remember that I opt for all-purpose flour because it produces a super light and fluffy bread. In contrast, we want to use bread flour for this Italian bread due to its higher protein content, which will create a bread that is chewier in texture and a bit denser.

Type 0. This is the Italian equivalent to our cake flour. It's a very fine, low-protein blend that creates tender baked goods like cakes and pastries, where chewiness is not the goal!

This recipe works best with high gluten flour or normal bread flour modified with added vital wheat gluten. It is available on some stores and online too. But, I used King Arthur bread flour (12.7% gluten) and added some Fairhavan Mill 00 pizza flour. 00 Pizza flour has a very fine granule and high gluten percentage.

Why Use 00 Flour? Besides the level of the grind, the other big difference between “00” flour and all-purpose flour is how the gluten in each flour behaves. The gluten from durum wheat flour tends to be strong but not very elastic, while the gluten in red wheat flour is both strong and elastic.

Both Tipo 00 and all-purpose flour taste pretty much exactly the same and are very neutral in flavor, but all-purpose flour will produce a slightly more dense baked good. All-purpose flour also wins in the most neutral flavored category!

In Italy, 00 flour is the gold standard for Neapolitan pizza—the thin, crispy-yet-flexible Italian pizza from Naples—and fresh pasta, largely due to its gluten content.

There are two basic types of flour used to make almost all pasta doughs: type '00' flour and semolina flour. Type 00 flour is a finely ground soft wheat flour while semolina is a finely ground durum wheat flour.

Why is my homemade Italian bread so dense? ›

Too Much Flour

Even if you select the correct flour, if you overdo it your bread will come out heavy and dense. The addition of too excessive flour in the dough is a common error, particularly for those who are new and don't know how it is what bread dough ought to look like.

The primary distinction between American wheat and European wheat lies in their gluten content. American wheat, with its prominent red wheat variety, contains higher levels of gluten, which has been linked to gut-related issues like bloating, and inflammation.

No matter how the flour gets processed, the Italian kind is already softer, slightly sweeter, and lower in protein (i.e. gluten), while American wheat is already harder, slightly more bitter, and high in protein (i.e. gluten).

Flours milled from grano duro are recommended for making pasta and some breads, especially those associated with the southern regions of Italy. Grano tenero flours are generally used in Italy to make both bread and pastries. Typo 2 (type 2) flour is high in bran, and still slightly coarse.

Cake flour is bleached and more finely milled than unbleached all-purpose flour, which has too much protein for baking cakes with the best results. Cakes made with higher-protein flours will be chewy and tough.

Focaccia: The Strong Flour/Bread Wheat flour Italian type 1 is ideal for focaccia. Its strength allows good leavening, which is fundamental to obtain a light and airy focaccia, and its rustic flavor enriches the taste of the finished product. Cookies: This flour can be used to make various types of cookies.

I think it works fine if it's labeled as “strong” Tipo 00. Even with a high protein level, it might take a little less water than bread flour. From what I can tell, this baker/blogger uses Breadtopia's strong Tipo 00 for a lot of her breads.

In fact, even though '00' pizza flour's protein content is actually higher than cake flour's — closer to all-purpose flour, in fact — “the cake made with pizza flour is softer and lighter than if it's made with cake flour,” reports Sarah. “It will also rise a little bit taller.”

The kids love it when they see it in the oven. No fancy bread machine, no electric mixer. I use just a fork and my hands. Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough.

What is 00 flour? 00 flour, also known as doppio zero ('double zero') is a super fine white flour from Italy, and considered the gold standard for making pasta and pizza bases.